This pasta dish comes together in under 20 minutes. To make it vegetarian use vegetable broth. I call for lower sodium broth, use what you prefer.
Spaghetti With Chickpeas and Parmesan
1 tablespoon olive oil
3/4 tsp diced dried garlic
7 cups low-sodium chicken broth (or vegetable)
1/2 teaspoon crushed red pepper
1/2 tsp fresh ground black pepper
12-ounces spaghetti, broken in half (6 minute cook time)
1 15-ounce can garbanzo beans, drained and rinsed (1 1/2 cups)
1/4 cup fresh flat-leaf parsley, diced
1 cup grated Parmesan, divided
In a large wide/deep pan over high heat, add the garbanzo beans, garlic, oil, broth, black pepper and red pepper and bring to a boil.
Add the pasta and cook on high, stirring occasionally, until the broth is nearly absorbed and the pasta is al dente, about 6 to 8 minutes (start testing at 6 minutes). Turn off the heat and stir in the parsley and half the cheese. Plate up and top with the other half before serving.
Serves 3 to 4.